Results 141 to 150 of about 2,115 (183)

Solid state fermentation as an strategy to maximize the β-fructofuranosidase production [PDF]

, 2011
Mussatto, Solange I.
core  

Revalorization of Coffee Residues: Advances in the Development of Eco-Friendly Biobased Potential Food Packaging. [PDF]

Polymers (Basel), 2023
Hernández-Varela JD, Medina DI.
europepmc   +1 more source

Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient. [PDF]

Foods
Guzińska N, Castillo MDD, Kordialik-Bogacka E.   +2 more
europepmc   +1 more source

Process conditions that maximize the fructooligosaccharides and β-fructofuranosidase production by Aspergillus japonicus under solid-state fermentation conditions [PDF]

, 2011
Aguilar, Cristóbal N., Ballesteros, Lina F., Flores-Maltos, Dulce A., Martins, Sílvia, Mussatto, Solange I., Teixeira, J. A.   +5 more
core  

Review on utilization and composition of coffee silverskin

Review on utilization and composition of coffee silverskin
Coffee is one of the most frequently consumed drinks in the world. Coffee silverskin (CS) is the only by-product produced during the coffee beans roasting process, and large amounts of CS are produced by roasters in coffee-consuming countries. However, methods for the effective utilization of CS have not been developed.
openaire  

Biochar-based organic substrates enhance tomato growth by promoting specific microbial communities in rooftop farming. [PDF]

Environ Microbiome
de Celis M, de Sosa LL, Picca G, González-Polo N, Ruano CG, Beneduce L, Zaccone C, Panettieri M.   +7 more
europepmc   +1 more source

An Ultrasonication-Assisted Green Process for Simultaneous Production of a Bioactive Compound-Rich Extract and a Multifunctional Fibrous Ingredient from Spent Coffee Grounds. [PDF]

Molecules
Silva JBMD, Paiva MTP, Fuzinato HF, Silvestre N, Benassi MT, Mali S.   +5 more
europepmc   +1 more source

Valorization of Coffee Silverskin via Integrated Biorefinery for the Production of Bioactive Peptides and Xylooligosaccharides: Functional and Prebiotic Properties. [PDF]

Foods
Chaiyaso T, Yakul K, Jirarat W, Tapingkae W, Leksawasdi N, Rachtanapun P.   +5 more
europepmc   +1 more source

Enhancement of coffee quality through prevention of mould formation. Overview of socio-economic studies in Indonesia [PDF]

, 2005
Cheyns, Emmanuelle, Sallée, Bertrand
core  

Coffea taxonok biológiai, fitokémiai és gyógyászati értékelése [PDF]

, 2014
Németh, Tibor, Németh, Tibor Sebastian, Papp, Nóra, Patay, Éva Brigitta   +3 more
core